May
28

Sharing family recipes with Panetta Mercato

Cooler nights call for some good old fashion hearty meals to warm the family up. Panetta Mercato shares with us their family recipes, perfected for yours.

Stuffed Capsicums

Serves 4-8
Ingredients

• 4 Capsicums, halved lengthways leaving top intact, seeds and membrane removed
• 200g Arborio rice
• 1-2 tbsp olive oil
• 1/2 brown onion, finely chopped
• 1/2 carrot, diced
• 1 bunch of asparagus, woody ends removed, chopped
• 1 zucchini, diced
• 2 tbsp crushed tomatoes or napoletana source
• salt and pepper, to taste
• 1/4 bunch of parsley, chopped
• 1 egg, beaten
• handful of parmesan or pecorino cheese

Cooking method
Step 1: Cook rice as per packet instructions.

Step 2: Preheat oven to 200°C (180°C fan) and line a deep baking tray with baking paper.

Step 3: Heat a frypan over medium-high heat. Add onion and carrot. Cook until it starts to soften. Add asparagus, tomatoes, salt and pepper.

Step 4: Reduce heat, cook for a further 5-10 minutes. Turn off the heat. Add shallots, parsley and rice to vegetable mixture. Season with salt and pepper to taste.

Step 5: Add eggs and parmesan and mix well. The mixture should be firm, not runny.

Step 6: Spoon the rice mixture into the prepared capsicums.

Step 7: Arrange capsicums on the baking tray and drizzle lightly with olive oil.

Step 8: Cover with foil and bake for 20 mins. Remove foil and bake for a further 10-15 minutes.

Step 9: Serve two capsicum halves per person with salad as a tasty main or serve one capsicum half per person as a side dish to any meal.

Panetta Mercato Baulkham Hills is located on the Ground Level Car Park. Best entry via Olive Street. 

 

 



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